INAKTIVASI MIKROBA PATOGEN Salmonella thypii DALAM SUSU MENGGUNAKAN MEDAN LISTRIK BERDENYUT TEGANGAN TINGGI
| Main Authors: | Rudi, Nurismanto, Moch. Dhofir, - |
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| Format: | Proceeding PeerReviewed application/pdf |
| Terbitan: |
, 2009
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| Subjects: | |
| Online Access: |
http://eprints.upnjatim.ac.id/1360/1/Rudi_Nurismanto_dan_Moch._Dhofir_15%2D22.pdf http://www.upnjatim.ac.id http://eprints.upnjatim.ac.id/1360/ |
Daftar Isi:
- Milk is a good medium for microbial growth, because of high completely of nutrition value, high of Aw value and neutral pH. One of the patogenic bacteria that growth in milk is Salmonella thypii. According by SNI No.: 01-6366-2000, that must be zero. Conventional pasteurization is thermal processing and one of the non thermal pasteurization is PEF (pulsed electric field). The objective of this research was to evaluate the effect of the PEF on the microbial inactivation of Salmonella thypii in milk and chemical-physic properties of milk. The result shows that the lowest population of S. thypi achieved with application of electric field strength 60 kV/cm and pulsed numbers 30, that is 6,76 log cfu/ml or population decrease were obtain as 0,76 log cycle/ml. The highest population of S. thypi as a result of application field strength 30 kV/Cm and pulsed number 10 is 6,75 log cfu/ml or were obtain the lowest decrease as 0,2 log cycle/ml. S. thypimake the milk have lower in pH, total acid reductase test, alcohol test. Keyword : pulsed electric field, milk, Salmonella thypii.